Why can grain be kept in barns or granaries or in stacks? Why can apples, turnips, and potatoes not be kept in the same way as grains? What are the conditions that are best suited for keeping the latter products? Name some kinds of crops that cannot be kept in any of the ways already discussed. Why can they not be kept in these ways?
These discussions will develop the idea of the necessity of keeping apples, potatoes, and turnips, in cellars, root-houses, and pits, where they cannot freeze, but where they are kept at uniformly low temperatures which are as close as possible to their freezing points. The air must not be too dry, as dryness causes them to shrivel up. In dry cellars they should be covered with fine soil. Very delicate fruits, such as cherries, grapes, peaches, plums, strawberries, etc., can only be kept for a length of time by preserving or canning them.
Correlate with lessons in Household Management on preserving and canning.
FALL CULTIVATION
When the garden has been finally cleaned out, the plot should be spaded up and left without raking. Clay soil especially is much improved in physical qualities by thus being exposed to the air and frost. All garden tools should receive a special cleaning up before storing for winter.
GARDEN STUDIES
The observational studies suggested under this head for Form I will be followed also in Form II. The pupils of Form II will be expected to make more critical observations in connection not only with the plants growing in their own individual plots, but also with those plants which other pupils have been growing. They should give some attention also to the plants in the perennial flower border.
GARDEN RECORDS.
In this Form the pupils should begin to make garden records on such points as the following:
1. Description of the plant—size, habit of growth, kind of leaves and their arrangement, date of flowering, form, size and colouring of the flowers, points of merit or the reverse, description of the seed and how scattered, how disposed of, and the value.